Recent content by katmike57

Started 10/21. SG 1.096. Racked to carboy 11/3. Final SG .998. Racked again on 12/3. Didn't measure SG since assumed it was dry. Bung popped off guessing 12/17 or so. Noticed bung off 12/23. Bottled 12/25 The reason we suspected the bung popped off 12/17 is we thought we heard UPS delivering a...

I usually do use an airlock, so I guess I was assuming it had fermented totally dry so an airlock wouldn't be needed. Wrong. Now I'm concerned I'll (worst case) have exploding bottles or popped corks later on. I might need to store these bottles upright? The room temp has been pretty stable at...

Just bottled a Tavola Meritage earlier than I wanted, but I had the solid bung blow off the carboy and didn't realize it for a week or so I'm guessing. Thought it best to bottle it pronto. In retrospect I probably should have added some K-meta. Oh well.... tasted promising though.

My initial SG was 1.106 - a little near the high end of the expected range. Sorry should have added that information.

I did receive this finally on Sunday 6/26. Juice bag felt warm but I wouldn't say it was bloated. I went ahead and started it right away and the juice temp in the primary measured 79.9. Juice smelled fine, so proceeded with all the initial steps. Today I pitched the yeast and the must temp was...

FWK Super Tuscan shipped on 6/21 to Illinois. Anxious to try this one, but it's been "stuck" in the Fedex local hub which is an hour away since 6/23. Daytime temps have been near 90 every day. Now I get an update that it will be delayed until tomorrow (26th). Even had the audacity to include "We...

I see some whites are back on Label Peelers website.

Tha last 2 kits I purchased were FWK and still too young, but I'm very optimistic. Also hopeful that additional FWK varietals are forthcoming

Blends and/or varietals EDIT: Since only 1 vote allowed, I cast it for varietals

My Forte Syrah experience was similar. 1.000 at Day 14. No change at Day 15, so I proceeded to the next step. I expect it to be slighly sweet. Room temp around 70.

Geeez.... I got lucky - I think. Got a FWK Tavola Petit Syrah single skin and started on 12/9. SG was 1.097. In starting the yeast, I neglected to add Packet B with the yeast but I didn't notice and added the yeast 24 hours later on 12/10.... yeah I really paid attention to the instructions ;)...

Did one and bottled back in July. Didn't vary from the instructions, and what I sampled was quite tasty. Measured 13.1% ALC. I'll probably open a bottle around Jan 1.

I don't see a Barbera in either series. Hopefully not discontinued.

The "Forte" series (incl. double pack and seeds) is now showing on the LP website for Oct fulfillment.

So I initially bottled using a wand from a carboy using a siphon system and just found it messy and awkward. After several "messes" I abandoned and now lately I've been bottling directly from the spigot of a bottling bucket into bottles (no wand). Now after viewing the bottling process video...